2005 Delicious Living Reader Recipe Contest

Deciding the winners and runners-up for our annual Delicious Living reader recipe contest gets tougher every year! Thanks to everyone who sent us their best ideas for flavorful and nutritious side dishes, entrees, and desserts, from which we chose a winner and runner-up in each category. The top-notch choices printed here won raves for innovation (including creative use of at least one ingredient from a provided list of natural products), ease of preparation, and taste. First-place entrants received a $150 gift certificate to their favorite natural products store; runners-up received a $75 certificate. Kudos to every reader who participated; we’ll look forward to seeing your entries next year. For now, enjoy these delicious winners.

First Place: Side DishFire-Breathing Dragon Soup Deeja Youngquist, Albuquerque, New MexicoServes 6 / This full-flavored soup features abundant cold- and flu-busting ingredients. It’s also easy to make and keeps well in the refrigerator.

First Place: EntréeSpinach-Stuffed Chicken Breasts Tulie Trejo, Chula Vista, CaliforniaServes 6 / Special enough for company and surprisingly easy to make. If you’re not a sausage fan, this would still taste wonderful without it.

3. In a shallow dish, combine flour with remaining 1 teaspoon garlic pepper. Roll chicken breasts gently in seasoned flour to dredge. Sauté in remaining 3 tablespoons olive oil over medium meat until lightly browned, about 5 minutes per side. Transfer chicken to a large baking dish and cook 15–20 minutes, or until chicken is firm to the touch. Transfer to a serving platter and sprinkle with toasted almonds and chopped parsley.

Nutrition Facts Per Serving:

Calories: 424 calories

% fat calories: 51

Fat: 24g

Saturated Fat: 6g

Cholesterol: 79mg

Protein: 38g

Carbohydrate: 14g

Fiber: 1g

Sodium: 780mg

First Place: DessertVanilla Chai Granola Tarts Robin L. Zucker, Concord, MassachusettsServes 4 / A unanimous favorite among our testers. This creative dessert could also be topped with poached fruit, such as apricots, figs, or pears.

1. Preheat oven to 350º. Finely crumb graham crackers in a blender or food processor. Mix granola with cracker crumbs, breaking up any large pieces. Melt butter and mix with honey; stir into granola mixture. Press mixture into four individual 4 1/2-inch aluminum tart tins (available at most grocery stores), building up sides to make a smooth edge. Bake for 12–15 minutes; cool.

2. To make custard, heat 1 3/4 of the milk, taking care not to boil (use a double boiler if possible). When hot, remove from stove and add tea bags; steep for 10 minutes. Squeeze tea bags, remove, and discard.

3. While tea bags are steeping, in a small bowl whisk together remaining 1/4 cup milk, arrowroot, honey, ginger, and cinnamon.

4. Reheat milk to very hot (but not scalding); whisk in arrowroot mixture, salt, and vanilla. Continue cooking for 10 minutes, whisking often so skin doesn’t form. Whisk in egg yolks and cook for 5 minutes more. Pour into cooled granola crusts. Refrigerate for several hours.

1. Grease sides and bottom of a 9x13-inch or 2-quart glass baking dish with 1 tablespoon of the olive oil. Combine all remaining ingredients in a large bowl until well mixed. Pour into baking dish. Bake in a preheated 375º oven for 55-60 minutes. Let stand 10 minutes.

1. Place tofu and 3 tablespoons orange juice in blender or food processor. Blend until creamy. Add pudding mix and blend for 2-3 minutes, scraping down sides as necessary. Transfer mixture to a bowl. Fold in orange and lime zests. Cover and refrigerate until ready to serve.